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Yes to long cooking, not peeking, adding an acid such as lemon or wine (tomato paste is great, too). I'm just finishing an awesome crocked pork shoulder + hocks that I did very, very little to and I can't believe it's this good. about 4 lb meat, a big onion, diced, a spice rub of salt, pepper, cayenne, and a couple other things, 6 hours in the crock and then top with balsamic vinegar or lemon and copious fatty liquid.

I have a flank steak recipe that cooks the meat in a little beef broth, lemon juice and minced garlic. You only have to cook it for an hour and it is so good and tender. Of course, since it's a conventional recipe, they tell you to put the drippings over noodles, which I don't do. Sometimes I'll make rice or smashed potatoes or just use the extra to dip the meat in.